Vitamin B12 promising for Hepatitis C, study finds

Vitamin B12 has been always been a component to achieving overall optimal health, and it’s also useful in supporting cell maintenance.  Adding vitamin B12 to your daily diet has significant benefits; however, it has also now been found that vitamin B12 may be a major component in the treatment of Hepatitis C Virus, according to new, promising research.

Professor Gerardo Nardone from the Department of Clinical and Experiment Medicine at the University of Naples, along with his team of seven researchers, recently conducted a study to provide proof that the B12 vitamin can greatly help treat those infected with Hepatitis C. The study followed 94 Hepatitis C sufferers at random, with some receiving standardized treatment and others receiving the same treatment with the addition of vitamin B12 supplementation.

Nardone and his team discovered that, after 12 weeks of the treatment, those with the added vitamin B12 supplementation had “significant” improvements. These same groups, 24 weeks after stopping treatment, were still seeing the advantageous effects of the B12 vitamin:

Overall, adding vitamin B12 to standard therapy strengthened the rate of sustained viral response by 34%, the findings showed.

Vitamin B12 has many benefits, such as reducing stress and depression, increasing energy and protecting against certain types of cancer. It also helps to maintain a healthy digestive system. The study conducted by Professor Nardone and his team just point out one more benefit of this nutrient.

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Prime Vision
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Opuvita
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Isotonix Champion Blend Plus
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Heart Health Essential Omega III Fish Oil with Vitamin E — 30-day supply!
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Prime Advantage Anti-Aging Kit
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Energy Drinks Supercharge Tooth Decay

With a reported 30 to 50 percent of U.S. teens consuming energy drinks, and as many as 62 percent consuming at least one sports drink per day, it is important to educate parents and young adults about any potential side effects associated with these drinks. One such side effect is tooth decay, brought on not only by the sweetness present in some of these drinks, but by the chemical constituents present in the sugar-free formulations.

A recent study found that an alarming increase in the consumption of sports and energy drinks, especially among adolescents, is causing irreversible damage to teeth—more specifically, that the high acidity levels in the drinks erode tooth enamel, the glossy outer layer of the tooth.

The researchers found that damage to enamel was evident after only five days of exposure to sports or energy drinks, although energy drinks showed a significantly greater potential to damage teeth than sports drinks. In fact, the authors found that energy drinks caused approximately twice as much damage to teeth as sports drinks.

Young adults consume these drinks assuming that they will improve their sports performance and energy levels and that they are ‘better’ for them than soda,” says Poonam Jain, BDS, MS, MPH, lead author of the study. “Most of these patients are shocked to learn that these drinks are essentially bathing their teeth with acid.”

Damage caused to tooth enamel is irreversible, and without the protection of enamel, teeth become overly sensitive, prone to cavities, and more likely to decay. Those looking for an energy boost may be advised to consider alternate sources.

Berries Benefit “Graying America”

As the largest generation in the history of the U.S. begins their collective retirement, the so-called Graying of America continues.  According to the 2010 U.S. Census, elderly Americans—those 65 years of age and older—increased by 15% between 2000 and 2010; this is essentially one and a half times as fast as the total U.S. population, which saw a 9.7% increase during this same decade.

The resulting anti-aging revolution has prompted the research, discovery and development of various nutrient compounds to preserve body and mind. Among these, flavonoids, found in plants, possess powerful antioxidant and anti-inflammatory properties. Experts have come to believe that stress and inflammation contribute to cognitive impairment and that increasing consumption of flavonoids could mitigate the harmful effects.

Previous studies of the positive effects of flavonoids—particularly a subset known as anthocyanidins—are limited to animal models or very small trials in older persons. Thanks to a comprehensive research project known as the Nurses’ Health Study—a  collaboration of 121,700 female, registered nurses between the ages of 30 and 55 who completed health and lifestyle questionnaires beginning in 1976–there exists a study with a few more numbers on its side.

Since 1980, participants were surveyed every four years regarding their frequency of food consumption. Between 1995 and 2001, cognitive function was measured in 16,010 subjects over the age of 70 at two year intervals—in the present study, the women’s average age was 74.

Findings show that increased consumption of blueberries and strawberries appeared to slow cognitive decline in this population. A greater intake of anthocyanidins and total flavonoids was also associated with reduce cognitive degeneration. The authors caution that while they did control for other health factors in the modeling, they cannot rule out the possibility that the preserved cognition in those who ate more berries may be also influenced by other lifestyle choices, such as exercising more.

“We provide the first epidemiologic evidence that berries may slow progression of cognitive decline in elderly women,” notes Dr. Elizabeth Devore with Brigham and Women’s Hospital at Harvard, who headed the study. “Our findings have significant public health implications as increasing berry intake is a fairly simple dietary modification to test cognition protection in older adults.”

Antioxidants Could Lower the Risk of Pancreatic Cancer

A diet high in antioxidants could lower the risk of pancreatic cancer by two thirds, according to a new study. After monitoring the diet and health of participants, a clear relationship emerged. Although preliminary research, this is an important stepping stone in cancer prevention research.

In the study conducted by Dr. Andrew Hart in the UK, the long-term health of more than 23,000 people ages 40 to 74 were tracked. After 20 years, results showed that participants who consumed greater amounts of three antioxidants, (selenium and vitamins C and E) were 67 percent less likely to develop pancreatic cancer compared to those with the lowest intake.

This research is the first to show significant results linking the two even though much research is being conducted looking at the relationship between diet and cancer. “Over the years there have been many attempts to find dietary causes for cancer,” said Dr. Vincent Vinciguerra, of the Monter Cancer Center in Lake Success, N.Y. “It is estimated that 35 percent of cancers are related to carcinogens in the diet. Antioxidants have been the subject of numerous trials because in theory they could be instrumental in the prevention of carcinogenesis.”

With about 250,000 deaths worldwide a year, pancreatic cancer research is more important than ever. Besides diet, other risk factors associated with pancreatic cancer are genes, smoking, and type 2 diabetes. Antioxidant-rich foods include many fruits and vegetables as well as whole grains and seafood. Supplementation of vitamin C and E is also recommended to go hand-in-hand with a healthy diet.

Omega-3s Bring Balance To Mood

The American Heart Association currently recommends that all Americans consume fish, which is high in omega-3 fatty acids, twice per week. This recommendation is based upon evidence that a diet high in fish is associated with improved heart health and reduced risk of cardiovascular disease. While this basic incentive for increasing omega-3 intake is well-recognized, relatively less well-known are the potential mental health benefits omega-3s offer us.

Omega-3 polyunsaturated fatty acids may positively influence mood, personality and behavior, according to results of several studies taking place in recent years. In 2006, a study of 106 healthy volunteers revealed that those participants who had lower blood levels of omega-3 polyunsaturated fatty acids were also more likely to report mild-to-moderate symptoms of depression, and be more impulsive in their behavior. By contrast, those with higher blood levels of omega-3s were found to be more agreeable in attitude and behavior.

In addition, omega-3s have also been used in studies involving more serious degrees of depression. One such study, a double-blind, randomized controlled trial involving patients diagnosed with bipolar depression was conducted. As compared to the placebo group, significant improvement was noted in the experimental groups receiving either one or two grams of the omega-3 fatty acid known as ethyl-eicosapentaenoic acid—or EPA—through testing via the Hamilton Rating Scale for Depression (HRSD).

While this disorder involves no major physiological component, it can carry consequences every bit as debilitating; there is little doubt that suffering occurs as a result of its prevalence. According to CDC statistics, an estimated one in 10 adults in the U.S. currently suffers from some degree of depression—amounting to approximately 23 million Americans. Along with the estimated 76 million U.S. citizens who have hypertension, the benefits of such a widely-applicable nutrient—that offers help for both heart and mind—are appealing indeed.